3 sept 2025 · Routine
Aprobado
- Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking No date marking observed on food being stored for greater than 24 hours. TCS foods prepared and held for more than 24 hours under refrigeration shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Prepared foods may be held for a maximum of 7 days. The day of preparation shall be counted as Day 1. (TCS foods = foods capable of supporting microbial growth, including meats, dairy, cooked grains and vegetables, sprouts, cut melons, herbs in oil). Education provided.